Blueberry Lemon Biscuits with Lemon Glaze Recipe

I can’t wait to share this Blueberry Lemon Biscuits with Lemon Glaze Recipe because it’s truly one of those bright, sunny-bite treats that feels like spring in your mouth. The balance of tart lemon zest and sweet blueberries nestled inside flaky biscuits topped with a zesty glaze makes breakfast feel like a small celebration. Whether you’re baking for weekend brunch or a special occasion, these biscuits never fail to impress.

What I love most is how quickly these biscuits come together, yet they taste like you’ve put in hours of love and care. Plus, the lemon glaze adds just the right touch of sweetness and zing — it’s that finishing touch you’ll find yourself craving long after the biscuits are gone. Trust me, this Blueberry Lemon Biscuits with Lemon Glaze Recipe is one you’ll want to keep handy all year round.

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Ingredients & Why They Work

Each ingredient in this Blueberry Lemon Biscuits with Lemon Glaze Recipe works in harmony to create texture, flavor, and that irresistible aroma. I always stress the importance of fresh lemon zest and quality buttermilk—these are the quiet heroes of the dish.

• All-purpose flour: Provides the perfect structure for tender but sturdy biscuits.
• Granulated sugar: Adds a subtle sweetness to the dough without overpowering.
• Baking powder & baking soda: Work together as leavening agents to give the biscuits their lift.
• Kosher salt: Enhances all the other flavors, especially the lemon and berries.
• Lemon zest: Fresh zest gives that unmistakable bright citrus punch.
• Cold buttermilk: Reacts with baking soda for rise and keeps the dough tender and moist.
• Unsalted butter: Melted but slightly cooled to add richness without melting the dough prematurely.
• Vanilla extract: Adds a subtle aromatic depth that compliments lemon and blueberry.
• Blueberries (fresh or frozen): Make sure they’re plump and juicy to burst with flavor.
• Turbinado sugar: Sprinkle on top for a lightly crunchy, caramelized finish.
• Confectioner’s sugar, lemon juice, lemon zest (for glaze): Blend for a simple, shiny glaze that adds sweetness and tang.

Tweak to Your Taste

I love playing around with this Blueberry Lemon Biscuits with Lemon Glaze Recipe depending on the season and who I’m baking for. Sometimes I swap out the vanilla for almond extract for a nuttier twist or add a pinch of cinnamon for warmth. Don’t hesitate to make this recipe your own—it’s forgiving and versatile.

• Variation: When I want a twist, I swap blueberries for chopped strawberries or raspberries—just as delicious!
• Dietary adjustments: You can try using a dairy-free buttermilk substitute to make it vegan friendly.
• Gluten-free option: With a blend of gluten-free flours, you can still achieve tender biscuits (though texture will vary slightly).

Step-by-Step: How I Make Blueberry Lemon Biscuits with Lemon Glaze Recipe

Step 1: Gather and Prep Your Ingredients

First things first: preheat your oven to 475°F and line a baking sheet with parchment or a silicone mat. You want everything ready to go once your biscuit dough is mixed because it’s best to work quickly here. Grab your flour, sugar, baking powder, baking soda, salt, and lemon zest—all those dry ingredients will be whisked together separately for even flavor dispersion.

Step 2: Combine Wet Ingredients with Flair

In another bowl, mix your cold buttermilk with the melted butter that’s been allowed to cool a bit so it doesn’t cook the buttermilk. Stir gently just until small clumps form—don’t fuss over lumps here, they’re part of the biscuit’s charm. Then add vanilla extract to amp up that aroma.

Step 3: Bring It Together and Fold in Blueberries

Add the wet mixture to the dry ingredients and stir gently—overmixing is the number one biscuit-baking mistake I see. You want the batter to just pull away from the bowl; a little lumpiness is okay. Now gently fold in your berries so they don’t burst and stain the dough prematurely.

Step 4: Scoop, Sprinkle, and Bake

Using about 3 tablespoons for each biscuit, drop scoops evenly spaced on your prepared sheet. Be sure to leave at least 2 inches apart so they get nice and golden on the sides. Sprinkle a touch of turbinado sugar on top for a little sparkle. Pop them in the middle rack of your oven and bake for 10 to 14 minutes until tops turn golden brown.

Step 5: Cool and Glaze Like a Pro

Five minutes of cooling right out of the oven is essential so the biscuits set up just right for glazing. While they cool, whisk together confectioner’s sugar, lemon juice, and zest for a smooth, tangy glaze. Drizzle generously over the biscuits once they’re completely cool, and get ready to dig in.

How to Serve Blueberry Lemon Biscuits with Lemon Glaze Recipe

Garnishes

I love adding a little fresh lemon zest right on top of the glazed biscuits for an extra pop of color and aroma. Sometimes I sprinkle a few whole blueberries or a small sprig of fresh mint as a pretty garnish when serving guests. It’s these small touches that make your kitchen creations feel truly special.

Side Dishes

These biscuits are lovely alongside scrambled eggs for breakfast or a simple cheese platter for brunch. I’ve even served them with a dollop of whipped cream and fresh fruit salad to turn them into a light dessert. Versatility is their middle name!

Creative Ways to Present

For a spring brunch, arrange these biscuits on a tiered stand with lemon slices and edible flowers scattered around for a charming presentation. Or place them in a rustic basket lined with a pretty cloth napkin for a cozy picnic vibe. I’ve even wrapped leftovers in wax paper tied with twine for sweet little gifts to friends.

Make Ahead and Storage

Storing Leftovers

I usually store leftover biscuits in an airtight container at room temperature for up to two days, but if your kitchen is warm, the fridge is fine too. If you want to keep the glaze intact, I recommend glazing just before serving leftovers the next day.

Freezing

These biscuits freeze beautifully—just skip the glaze before freezing. Wrap individual biscuits tightly in plastic wrap, then place in a freezer bag. When you want a treat, thaw overnight in the fridge or for an hour at room temperature.

Reheating

I reheat my biscuits in a 350°F oven for about 8-10 minutes until warmed through and a little crisp on the outside. Once warm, drizzle on fresh lemon glaze for that just-baked feeling. If you’re in a rush, the microwave works too, but the oven gives the best texture.

FAQs

Final Thoughts

This Blueberry Lemon Biscuits with Lemon Glaze Recipe has become one of my go-to crowd-pleasers for how effortlessly it combines bright flavors and tender texture. It’s just the kind of recipe I love to come back to when I want to feel like I’m treating myself without spending hours in the kitchen. I hope you’ll enjoy baking these biscuits as much as I love sharing them. Give it a try—you might just find a new favorite to brighten your mornings!

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